Level 3 Food Safety & Hygiene for Catering Supervisors (CPD)

The supervisory-level food safety course, written for the people who run a kitchen rather than only work in one: head chefs, kitchen managers, supervisors, team leaders and owners of small food businesses.

Thirteen teaching lessons cover supervisory responsibilities and the law; advanced microbiology and the pathogens behind UK outbreaks; contamination hazards and controls; temperature control; the seven principles of HACCP; the supply chain from goods-in to service; premises, equipment and workflow; cleaning, pest control and people; building a competent team; running the system day to day; training, supervising and auditing; the inspection and the Food Hygiene Rating; and what to do when something goes wrong.

The emphasis is on the supervisor's job: setting a standard, checking it is met, keeping the records that prove it, and correcting practice when it slips. Each lesson ends with its own assessment, and the course closes with a final exam and a verifiable certificate.